Recipes for extra lean ground beef??

I brown 90/10 ground beef with onion and garlic and sprinkle in some Mexican seasoning, salt and pepper. I use it to layer my own taco salad. I put a salad on a plate, add about 1/4 cup of canned rinsed beans (I use red kidney beans) 2 ounces of the ground beef, top with 1/2 grated low fat cheddar cheese, add 2 tablespoon of light sour cream. and top with Trader Joe's salsa. It is a great quick and healthy meal. Be creative with the veggies in your salad. Sometimes I add a few crushed baked tortilla chips on top (additional calories)

Calories=243
Carbs=15
Fat=7
Protein=11
Fiber=4
Sodium=438
.

Taco salad:

Ground beef: 4 oz - 140 cal
Lettuce: 1 cup - 8 cal
Cheese: Cheddar: 1/4 cup - 110 cal
Tomatoes: 1 - 8 cal
Taco seasoning: 1 packet - 100 calories

check my blog!

Thanks for asking this question Josie. I use lean ground beef alot. I need some recipes without pasta also. Recipes sound yummy keep them coming.

I made this tonight it was soooo good

Stuffed cabbage rolls:


10 cabbage leaves

(steamed)

Lean ground beef
Chopped Onion (1 onion)
Chopped garlic (1 glove)
Dash of Cinnamon
Pepper
Uncle Ben's 90 second rice Brown and long grain mix
Cadalita <<< (Spelling?) Tomato Sauce italian Herb

Preheat oven to 350

Steam Cabbage leaves.
Brown Onion and Galic with a little Pam
Add ground beef and a dash of cinnamon
Add the brown rice and half the can of sauce.

Mix together and spoon out onto cabbage leaf roll cabbage leaf up. Then take remaining sauce and pour on top, bake for 10 mins.

Oh for 4 leaves (or however much it is to wrap up the following), 4 0z of beef, 1/2 a cup of tomato sauce and 1/2 cup of rice was 321 calories! And goodness I was sooooo full!

Sorry if my recipe is hard to follow, its my first time writing one

I cook it with tomatoes and crushed pineapple.... Plus with mushrooms, onion, garlic ect... Dont have calories as whenever I cook I do things a little different and make it up as I go along.

Its lovely with baked pots or rice... or on its own

Great info! Will try soon.

I like to make a Mediterranean meatloaf with eggwhites and lots of vegetables but no bread crumbs. You can use what you like, but I usually made it with whole cloves of garlic, kalamata olves, chopped red pepper, chopped scallions and mushrooms. I've also used spinnach, cherry tomatoes, basil leaves and zucchini at times. (I don't know what's Mediterranean about it, but that's what the original recipe was named.)

I came across the following on skinnytaste.com. Haven't tried it yet but will do soon, sounds delish.

http://www.skinnytaste.com/2012/01/kalyns-stuffed-cabbage-casserole.html

I made this Monday (without the cheese on top) and it is DELISH!!! I have been bringing it to work for lunch this week! :O)

BIG MAC CASSEROLE!! the recipe is floating around here some where

Brown it with garlic and paprika, along with some onions, mushrooms, and green peppers. Then simmer it in tomato sauce for about 10 minutes. Add fresh spinach and stir until the spinach is incorporated. I usually pour it over pasta or potatoes, and then add some shredded cheese on top. But you can serve it as you like. It's a delicious mix.

Bump.

Stuffed peppers!

I do an Italian version and a mexican version of these.

I use a whole pepper (red, green or yellow) and stuff them- place standing in baking dish and heat about 350 for about 35-45 mins.

Brown hamburger, onions, seasonings to taste- add whatever you want!

For the Italian, I stuff with diced tomatoes, quinoa (you can keep or skip this), onions, burger, mozzarella cheese, tomato or spaghetti sauce (try low sodium ingredients)

For Mexican I stuff the peppers with burger, onion, black beans, jalapenos, a tiny bit of cheese.

You can really make them however you want! They never fail!

This is one of my favorite recipes!
Following the recipe exactly (minus the red wine)
The calories are 369 a serving. And it's filling.

http://allrecipes.com/recipe/serbian-ground-beef-veggie-and-potato-bake/detail.aspx


1 pound lean ground beef
1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
1 carrot, shredded
2 celery stalks, chopped
1/2 tablespoon paprika
1/2 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 pinch ground cinnamon
1 pinch ground cloves
1/4 cup water
1/8 cup red wine
1 cube beef bouillon
2 tablespoons half-and-half
2 potatoes, peeled and sliced

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.

In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.

Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half.

Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.

(we omitted the red/wine)